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Raspberry jam with rhubarb and vanilla

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Ingredients for 1 servings:

  • 500 g raspberries, frozen goods are also possible
  • 500 g rhubarb
  • 500 g gelling sugar 2:1
  • 1 tsp vanilla paste
  • 1 lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

Boil the fruit in a deep saucepan until soft and puree. Add the lemon juice, vanilla paste, and gelling sugar and simmer for about 4 minutes according to the package instructions. Test for setting and pour into prepared screw-top jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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